4 scallions, sliced
1 pound new potatoes, diced
1 1/4 cups fish stock or water
1 1/4 cups skimmed milk
1 bay leaf
2 cups broccoli florets, sliced
1 pound smoked haddock fillets, skinned
7 ounce can sweetcorn, drained
chopped scallions, to garnish
1. Place the scallions and potatoes in a large saucepan and add the stock, milk and bay leaf. Bring the soup to the boil, then cover the pan and simmer for 10 minutes.
2. Add the broccoli to the pan. Cut the fish into bite-sized chunks and add to the pan with the sweetcorn.
3. Season the soup well with black pepper, then cover the pan and simmer for a further 5 minutes, or until the fish is cooked through.
4. Remove the bay leaf and scatter over the scallion. Serve hot, with crusty bread.
When new potatoes are not available, old ones can be used, but choose a waxy variety which will not disintegrate.